Tips For The Perfect Soup

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

To make your soup fragrant, tasty and at the same time pleasing to the eye, you need to follow some basic rules of cooking, advise French chefs. For example, the basic rule for a delicious broth is a low heat.

If you want it to be delicious as soon as it boils, remove it from the stove for a minute and reduce the temperature by half. Then put the pot back on and let it boil on low heat.

Remember that if you put too many vegetables in beef soup, it will lose its specific taste and aroma of boiled beef. Do not put a lot of spices in the chicken soup, because the aroma of chicken will be lost among them.

If your cream soup does not become thick enough, you can thicken it with old bread, grated on a grater and then dissolved in warm broth. Who does not know about the presence of crumbs in the soup, will not even feel them. However, the soup should not boil again.

To raise the foam that forms when cooking broth, add cold water. This will raise the foam to the surface and you can easily remove it with a slotted spoon.

Vegetables for fish and mushroom soups are pre-stewed for one or two minutes in margarine or oil, and for milk soups - in butter. Thus, they acquire a much richer taste.

Fish soup will be tastier if you cook different types of fish in the water. If you make it only from fish heads, you risk it becoming slightly bitter. To avoid spoiling the soup, remove the gills in advance. They make the soup bitter and cloudy.

Mushroom soup will be more fragrant if you put mushrooms of different sizes in it. The big ones will give it taste and the characteristic color, and the small ones are much more saturated with aroma than the bigger mushrooms.

The best mushrooms for cream soup for mushrooms. If you boil mushroom broth and add boiled beans or lentils to the water, you can make a great cream soup. Mushrooms and legumes combine perfectly.

If you like rice soup, but want the broth to be transparent, you should wash the rice beforehand and blanch it for three minutes, then drain it. Then boil until ready and the broth remains transparent, otherwise it becomes cloudy.

Dock, nettle and other greens for soup are put in the almost ready soup and cooked without a lid. Only in this way do they retain their characteristic green color. If you cook cabbage soup, remember that sauerkraut is put in cold broth and stewed - in boiling.

If you lightly sprinkle flour on the soup before frying it, it will not burn, so it will become slightly reddish. To make the vegetable soup without potatoes thicker, add a little butter-fried flour dissolved in broth.